Restaurant Lindenstube

The story

Restaurant Lindenstube, Bad Kreuznach: Avant-Garde Fusion Cooking at Landhotel Voshövel

Restaurant Lindenstube in Bad Kreuznach serves avant-garde and fusion cooking at Am Voshövel 1, 46514 Schermbeck, Germany. Der Feinschmecker gave it 2.5 points in its 2026 guide.

Chef and cooking style

Christian Penzhorn has run the kitchen since early 2019. He calls his approach "bodenständig-kreativ", grounded and creative, and he insists that imagination needs solid technique behind it. Much of the menu is built on regional produce. A buffalo farm in Bocholt supplies mozzarella, burrata and hard cheese, and a cress and herb grower in Wesel plants to the kitchen's own specifications.

Dishes on the plate

Loup de mer arrives as a ceviche with kefir and pumpernickel crumble. Scallop is served with beurre blanc, vadouvan spice, grapefruit segments and edamame. Shiitake and hazelnut tortelloni sit in a cherry tomato broth finished with hazelnut butter emulsion, and a three-part Bresse pigeon comes with tonka bean jus, polenta and broccoli purée.

Room and wine

The dining room has high ceilings and deep multi-pane windows, with a modern design and a relaxed mood. The Schlemmer Atlas rates the restaurant 2.5 Kochlöffel and describes it as chic yet relaxed within a hotel complex with gardens, a swimming pool and a golf course. The menu runs to four, six or eight courses, and the wine list holds more than 400 positions.